食品学：微生物学、安全与卫生杂志

食品学：微生物学、安全与卫生杂志
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国际标准期刊号: 2476-2059

体积 8, 问题 6 (2023)

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Transmission, Causes, Prevention, and Treatment of Salmonella Foodborne Infections

Liu Sace

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Transmission, Causes, Prevention, and Treatment of Salmonella Foodborne Infections

Liu Sace

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Microorganisms in Fermented Vegetables and Fruits and their Benefits

Christian Anumudu

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Microbial Community and its Vital Functions in Fermented Foods

Shakila M Banu

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Screening and Applications of Functional Lactic Acid Bacteria: A Perspective

Zhao Chen

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Recent Advances in Food Decontamination Technology

Regina Nguyen

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Sources of Microbial Contamination in Vegetable and Animal-Sourced Food

Regina Nguyen

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Microbial Analysis Methods in Assessment of Safety and Quality of Meat

Mark Anthony

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Inactivation Techniques in Food Safety and Preservation

Stuart Bowden

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An Overview on Microbial Diversity and Genomics in Foods

Quin Polo

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Advancement of Food Quality and Microbiological Safety through Molecular Methods

Ahiakwo Ogbo

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观点文章

Microorganisms in Fermented Vegetables and Fruits and their Benefits

Christian Anumudu

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意见文章

Microbial Community and its Vital Functions in Fermented Foods

Shakila M Banu

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观点文章

Screening and Applications of Functional Lactic Acid Bacteria: A Perspective

Zhao Chen

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Recent Advances in Food Decontamination Technology

Regina Nguyen

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观点文章

Sources of Microbial Contamination in Vegetable and Animal-Sourced Food

Regina Nguyen

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评论文章

Microbial Analysis Methods in Assessment of Safety and Quality of Meat

Mark Anthony

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评论文章

Inactivation Techniques in Food Safety and Preservation

Stuart Bowden

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观点文章

An Overview on Microbial Diversity and Genomics in Foods

Quin Polo

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评论文章

Advancement of Food Quality and Microbiological Safety through Molecular Methods

Ahiakwo Ogbo

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